Conference turris::cooks

2658.0. "FRIED CLAMS, what kind if clams are best to use?" by JLGVS::GUNNERSON () Mon Oct 08 1990 16:07

Funny how fried clams seems to be almost a New England staple, but is is 
something that you never see cooked at home. It is almost a given that you buy
them at the local "clam shack".

Ok, the "recipe" would be pretty simple, bread them, and deep fry them until
golden brown. I know, I've done it in a restuarant, but it was so long ago I
have forgotten what might be the best combination of ingredients to put in the
breading. But more importantly the clams arrived already shucked in a can. So
I have no idea of the type of clam used in making whole (i.e., belly, not strip)
clams.

I ask because I dug some softshell clams yesterday and while doing so heard 
another digger telling an onlooker that these are type of clams used to make 
fried clams. First I heard of that. Another name for softshell clams are
"steamers", since that is how you see them served whole. Either steamed at a
clambake or brought to your table in a bowl as an apetizer. I've been digging
and eating these clams in one way, as steamed clams dipped in broth and butter,
for as long as I can remember. I had/have no idea if what the other fellow said
is true, but I'd like to find out.

Does someone know if softshell clams are used for frying? Since no fried clam I
have ever had has had a neck (as you will find on a steamer) I assume that if
they are using softshell clams than they must first shuck them, and remove the
neck. Anyone know? Are other parts discarded? If all this is true I'd like to
fry up about half the batch I got and steam the rest.

Thanks,

John

Both soft shell clams ("steamers") and quahogs (hard shell clams) are used to
make fried clams.  With soft shell clams, you remove the neck before frying, but
otherwise use the whole clam.  Make sure you purge them of sand first or they
will be gritty.  Quahogs usually have the necks and stomachs removed and the
remaining clam cut into strips before being breaded and fried.  These usually
appear on restaurant menus as "clam strips."  Howard Johnson's "tendersweet
fried clams" are really quahog clam strips.

--PSW

    I would guess that cherrystones or littlenecks would be ideal for
    frying.  No need to cut anything off--use them whole.  I use quohogs
    only for chowder or fritters.  Seems they would be too tough for
    anything else.  Like those HJ clam strips--rubber bands in disguise!
    
    Nancy

    I have never fried steamers or littlenecks. I don't know what the name
    of the clam is but it somewhat like a small oyster. I don't know
    anyplace that uses steamers or littlenecks (although they would taste
    as good). Go to a fish market and ask for frying clams.